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Pumpkin Spice Bread


  • 2cups canned pumpkin
  • 3cups sugar
  • 1cup water
  • 1cup vegetable oil
  • 4eggs
  • 3 1⁄3cups all-purpose flour
  • 2teaspoons baking soda
  • 2teaspoons cinnamon
  • 1teaspoon salt
  • 1teaspoon baking powder
  • 1⁄2teaspoon nutmeg
  • 3⁄4teaspoon ground cloves


  • Heat oven to 350.
  • in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  • Beat until well mixed.
  • Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Grease two 9 x 5 inch loaf pans and dust with flour.
  • Evenly divide the batter between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  • Slice and serve plain, buttered, or with cream cheese.
  • Note: Cream cheese is the ONLY thing to put on this bread because–it is so so so yummy!


  • twelve-year-old chef

    YUM YUM!! This pumpkin spice bread came out with a nicely browned, thin crusty layer on top and so deliciously moist on the inside!! I just used a 15 oz can of pumpkin (a little less than the 2 cups that it calls for) and it worked great. Thanks so much for posting this recipe–it’s a keeper!!

  • Nolan’sMom

    This was fantastic! The bread is moist and not overly sweet, and smells SOOOOO good baking! It may have just been my oven, but I had to bake it for about an hour and 20 minutes to get the middle done. I was afraid the outside would be hard and and overcooked, but it was perfect. Can’t wait to make this again!!

  • Valerie Dalton

    This was a wonderful recipe. I sliced the bread up and served it at a party. I made the following spread and put it on the side. Everyone loved it!! Thanks 1 – 8oz Cream Cheese 1 cup powdered sugar 1 Teaspoon Vanilla Extract Cream it together and chill.

  • Amy F.

    I had to use pumpkin pie spice in place of cloves and nutmeg, but it was still awesome! I received many compliments. Thanks for a keeper!

  • cooptender

    Don’t change a thing, follow the amounts exactly and you won’t be disappointed. Going into my favorites for sure. Rave reviews even from the people who said they didn’t like pumpkin bread.

  • whitefam1

    This is the perfect bread… my grandmother has made a version of this for years and I have always loved it… our recipe is slightly different and includes my favorite part, a glaze for the top as follows: 9 Tbsp of Brown Sugar, 3 Tbsp Butter, 1/2 Tbsp of Water and 1 Tbsp of vanilla. Combine all ingredients and cook until boiling continue 30 seconds after boil then remove from stove and let thicken, brush bread loaves with a thick layer and allow to dry slightly….YUM

  • Marmee-of-3

    This is the second time i made this bread. I remembered it to be good when i followed the recipe exactly. However, today i decided to be more health conscious and substituted 1/2 the oil with applesauce. I must say, the end result is not as satisfying though more healthy. I think i will stick to 1 cup of oil in future. Thanks for sharing.

  • spartanfish

    I used fresh pumpkin puree instead of canned, half whole wheat and half white flour, halved the recipe and cooked in a bundt pan for 40 minutes. It turned out very good, perfect consistency. When trying it fresh out of the oven I thought initially that it needed more spices, but after letting it sit overnight and letting the flavors blend more, it is perfect now. Thanks!

  • AmandaWoody

    Delicious!! The only thing I did differently was use ginger instead of the nutmeg. Thanks for sharing!

  • KatieGT

    Hooray for another great recipe! And the reviews and tips were helpful too! I baked this bread to rave reviews and my recipe included revisions suggested by several other cooks. I used only 2 cups of sugar, I halved the oil and added 1/2 cup of unsweetened apple sauce, I used half whole wheat and half white flour and I replaced the spices w/ 4 tablespoons of pumpkin pie spice for flavor. Next time I’ll take some of the other advice and add pecans. My bread was quite moist and it came out perfectly. (For any of you who had trouble removing the bread from the pans, I sprayed mine with Pam baking spray (the oil and flour are combined into the spray) and my loaves literally fell out of the pans. Thanks so much to jmelyn for an excellent recipe!